Executive Sous Chef
On-siteFrisco, Texas, United States
Job Summary
Lead and support daily kitchen operations as an Executive Sous Chef, partnering with the Executive Chef to drive consistent execution of Vandelay’s culinary vision. Oversee service, train and develop line cooks, ensure food quality and safety standards, manage inventory and ordering, supervise kitchen procedures, assist in recruiting and onboarding, conduct pre-shift meetings, ensure recipes and plating standards are followed, and maintain organized systems to support workflow and compliance across franchises. This role emphasizes leadership, mentorship, and accountability, with a clear path toward Executive Chef leadership and cross-market growth within Vandelay’s hospitality portfolio.
Required Qualifications
- High school diploma or GED required
- Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred
- 2+ years of full service culinary experience strongly preferred
- Ability to work a flexible schedule including evenings, weekends and holidays
- Exceptional communication skills both written and verbal
- Trustworthy, detail-obsessed and open to constructive feedback
- Ability to work in a fast-paced, collaborative leadership role with a focus on mentorship and team development
- Strong knowledge of food safety and sanitation guidelines
- Experience in inventory management, ordering, and cost controls
- Ability to recruit, interview, hire, and onboard new team members
- Leadership experience with pre-shift communications and team alignment
- Commitment to company recipes, portioning, and plating standards
- Ability to lift up to 50 pounds and stand for extended periods
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